I really need to pick up my own copy of Eat Me by Kenny Shopsin of Shopsin’s (read the background story here). I read a friend’s copy, and absolutely loved Kenny’s explanation of how he deconstructs dishes and puts them together in unexpected but perfectly reasonable (once he explains them to you, that is) permutations. It actually reminded me a lot of this conversation from Off the Bone about alienating falafel from its Middle Eastern context and thinking of it as a savory herb and chickpea fritter instead.
This dish is based on the bit in the book where Kenny mentions that he started making banana guacamole when he realized that green bananas are much like avocados, really. His recipe? Pick your favorite guacamole recipe, and use bananas instead of avocados. That’s it.
So, that’s what we did. We put together a guacamole recipe that we liked, and used ripe bananas instead of green ones to create a dip that’s something between guacamole and banana ketchup. If you have your own guacamole recipe, or want to cut down on the sweetness and use green bananas instead, give it a try and let us know how it goes!
Honestly, I don’t really tend to like the food at Shopsin’s. I want to, because it’s brilliant and charming and they used to have a copy of Pynchon’s Gravity Rainbow in the windowsill to read while waiting for your order, but it never really worked for me. The stories and ideas, however, really do.
In other news, I finally put together a site that consolidates all my various writings, galleries, arts, and activities. It’s up here. Which means that I’ll finally keep Habeas to food alone, and put my glasswork and beekeeping stories &c over there instead.
(Yeah, did I mention that I’m a beekeeper now? I have bees!)
2008: Ramp Udon Soup with Bacon Consommé and Asparagus Tempura
2007: Banana Rum Ketchup
2006: Ramp Butter
4 ripe bananas
8 cloves garlic, minced
1 small hot pepper, seeds and ribs removed, minced (or to taste)
2 tbsp red palm oil
1 tbsp minced fresh parsley
juice of 2 limes
Salt and freshly ground black pepper to taste
Mash the ingredients together with a mortar and pestle. Adjust seasonings to taste.
You could blend them instead if you prefer, but using the cruder tools gives you a chunkier, more satisfying texture.